Saturday, 30 July 2011
It may or may not come as a surprise to you but Anchor Butter is celebrating it's 125th Anniversary this year! Originating in New Zealand, Anchor butter has been around since 1886 – longer, I believe, than most of its major rivals. Arla, who make Anchor in the UK, also make Lurpak and all the other associated variants – the spreadables.
In spite of their New Zealand origins, Anchor also supply butter for one of the greatest of British institutions, by the way: Wimbledon. We often use Anchor butter in this house, I do confess . . . we love it!
Not only does it taste really good, but they do such cute commercials.
To commemorate their anniversary, they are unveiling a stunning range of collectible memorabilia ranging from a really lovely double oven mitt, to a really cute little Corgi toy butter van. There's also cake tins, tea towels, egg cups, butter dishes and cake stands, all featuring the Anchor Queen and Princess cow's along with the commemorative Anchor Crest. I was sent several items and I can attest first hand to the fact that they are adorable and very collectible. I love them all.
For more details you can check out their FACEBOOK PAGE. They are offeringa variety of prizes there and all sorts! You can also check out more information re their products etc. on the Arla Foods Homepage.
I especially love using it in my baked goods, and you know how much I bake. Yesterday we were having the missionaries over for supper again and I wanted to make them a really special dessert.
I had picked up some really tasty looking plums at our local shops the other day and had in mind to do something for the lads with them. Don't they look fabulous, all juicy and red!
I just love a crumble . . . or what we called a "Crisp" back where I was born. Over here they don't often add oats to the crumble topping, but we always had oats in it when I was growing up. I love the moreish wholesome texture and flavour that they add to this lovely dessert!
Just look at all that buttery and crunchy goodness!!! And this particular recipe gives you double the pleasure, because that delicious fruit filling is sandwiched between not one, but two layers of the oaty crumble! I couldn't think of a better way to use some of that delicious Anchor Butter, can you???
Just look at that delicious fruit filling . . . that crunchy buttery oaty crustiness . . . and that rich gilding of pouring cream . . . ahhh . . . mama mia!!!
I'll have you know it is Elder approved!! Elder D'Oppido from Italy really enjoyed tucking in to his, and even hammed it up for the camera . . . he's such an Italian! Very charming to say the least, but a good lad doing a good job. I am sure he's his mama's pride and joy!
*Double Crusted Plum Crisp*
Serves 8 to 10
Double the oaty buttery pleasure!
For the crumble:
7 ounces plain flour (1 1/3 cups)
3 1/2 ounces rolled oats (old fashioned not quick) (1 cup)
5 3/4 ounces soft light brown sugar (3/4 cup packed)
1 tsp ground cinnamon
1/2 tsp fine sea salt
10 TBS unsalted butter, melted
For the filling:
3 1/2 ounces granulated sugar (1/2 cup)
1 TBS cornflour (cornstarch)
pinch of fine sea salt
6 cups sliced fresh plums (about 16)
the juice of one lemon
1 tsp pure vanilla extract
Preheat the oven to 180*C/350*F/ gas mark 4.
Mix together the flour, oats, brown sugar, cinnamon and salt for the crumble. Stir in the melted butter, combining all together well. Press a little more than half of this into a 9 inch square baking dish. Set aside and reserve the rest for a bit later on.
Rub the granulated sugar, cornflour and salt together for the filling. Toss together with the fruit, lemon juice and vanilla to combine. Spread this mixture evenly over the bottom layer of the crisp in the baking dish. Crumble the remaining crumble mixture on top evenly.
Bake in the middle of the oven for about 60 minutes, or until the crisp is golden brown and the filling is bubbling away through the crumble topping. Cool for 20 minutes before serving.
Delicious served with pouring cream or warm custard.
Note: Any leftovers will store well at room temperature for up to three days, tightly wrapped in cling film. Reheat in a warm (not hot) oven until heated through to serve.